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Triple Chocolate Cookies

Duncan Hines Recipe shared by:
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Pecans provide a nice contrast to the white, milk and semi-sweet chocolate bursting from these magnificent Triple Chocolate Cookies – made with Duncan Hines Swiss Chocolate Cake Mix.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: Makes 3 1/2 to 4 dozen cookies.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Signature Swiss Chocolate Cake Mix
  • ½ cup butter or margarine
  • 1 large egg
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup coarsely chopped white chocolate
  • ½ cup chopped pecans

Baking Instructions

  1. Preheat oven to 375°F.
  2. Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in all chips and pecans. Drop by rounded tablespoonfuls on ungreased baking sheets.
  3. Bake at 375°F 9 to 11 minutes. Cool 1 minute on baking sheet. Remove to cooling racks.

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Tips

Ghost Cupcakes

Ghost Cupcakes

Here's a simple tip for frighteningly good Halloween ghosts: Use the new Duncan Hines Decadent Black & White cupcake mix — because it includes white frosting and a piping bag! Just make the cupcakes and frosting according to the directions on the box. Fill the piping bag with frosting and push the tip into the center of the cupcake. Gently squeeze the bag, pulling it out and piping in a circular motion to make a cone. Use chocolate chips or chocolate frosting for the eyes and mouth.


When baking with raisins

When baking with raisins

I have found that when I soak raisins in hot water for about 10 minutes before using them in a recipe that the raisins stay moist while baking and afterwards they stay moist and are not too chewy or tough, and don't taste burnt. I learned this from watching my mother bake.





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